CN110475493B

CN110475493B - Cooking device with analysis chamber

Info

Publication number: CN110475493B
Application number: CN201880022740.1A
Authority: CN
Inventors: 塞巴斯蒂恩·沃拉蒂埃; 安娜贝拉·戈永
Original assignee: SEB SA
Current assignee: SEB SA
Priority date: 2017-02-03
Filing date: 2018-02-02
Publication date: 2021-09-28
Anticipated expiration: 2038-02-02
Also published as: EP3576586A1; WO2018142087A1; EP3576586B1; CN110475493A; FR3062560A1; AU2018215275A2; CA3052261A1; FR3062560B1; AU2018215275A1

Abstract

The invention relates to a cooking device (1) comprising: a cooking chamber (3) for cooking particulate food (a), in particular rice; an analysis chamber (30), distinct from the cooking chamber, for receiving a sample of the food; an analysis device for analyzing at least one attribute of the food received in the analysis chamber.

Description

Cooking device with analysis chamber

Technical Field

The present invention relates to small household appliances, also known as "cookers", which allow the cooking of grains and beans, in particular rice.

Background

Many types of cookers are known.

An example of an electric rice cooker is described in publication WO2012/056173a 1.

Patent US6028297 discloses an electric rice cooker capable of reducing the heating power upon detection of an overflow of rice gruel ("rice ground") in a chamber due to the foam produced by the rice while cooking. The cooker includes a float in the lid that can move upon spillage.

Application WO2012/018965 discloses a device comprising a main container and containers for liquid ingress and egress for supplying the main container and receiving waste from the main container.

There are various types of rice, such as white rice, brown rice, black rice or red rice, and each type of rice can be divided into various varieties.

Most cookers include cooking programs adapted to different types of rice, in particular white or brown rice. Some rice cookers have programs that are specific to cooking a particular variety of rice, such as northeast china rice, Basmati (Basmati) rice, or thailand rice.

There are also rice cookers whose interface allows the consumer to select the form of rice grains, i.e. long or round grains, to be introduced into the inner pot before cooking.

The optimal cooking kinetics of various types of rice depends on the cooking behavior of the rice. This cooking behaviour is manifested in particular by the speed of swelling of the rice grains after starch gelatinization, according to the swelling potential of the variety. The swelling is at least partially a function of three main parameters, namely the gelatinization temperature of the cultivar, the form of the rice kernels and the amylose content of the rice kernels.

There is a need for further improvements in the cookers in order to best adapt the hydrothermal cycle, in particular, to the desired organoleptic properties.

Disclosure of Invention

The present invention aims to further improve a cooker, in particular an electric rice cooker, and according to a first aspect, the invention relates to a cooker comprising:

a cooking chamber for cooking particulate food, in particular rice;

an analysis chamber, distinct from the cooking chamber, for receiving a sample of the food;

analyzing means, also called measuring means, for analyzing at least one property of the food received in the analysis chamber.

With the present invention, a food sample is measured in an analysis chamber. The presence of the analysis chamber facilitates the implementation of the measurement, since the analysis chamber may be particularly suitable for the measurement to be performed. The analysis means provides at least one information useful for the cooking of the food in order to optimally approach the desired properties at the end of the cooking.

The cooking chamber is also used to make additional measurements of food properties, if necessary. For example, it is possible to measure a quantity related to the expansion of the food in the cooking chamber during the soaking phase of the food, and to make in addition a measurement of another type in the analysis chamber. The food can then be dry-set in the analysis chamber without water, even in the presence of a reagent for allowing measurement of a specific property.

For example, the analysis device is configured to measure at least one characteristic of the food, the at least one characteristic being associated with: swelling power upon soaking, swelling rate upon soaking, swelling speed upon soaking, water content of the food, hardness of the granules, amylose content, protein content, gelatinization temperature and/or geometrical characteristics of the rice grains, in particular shape and size.

Measurements of the expansion force, expansion speed and/or expansion rate may be made in the presence of a food sample and water in the analysis chamber.

The invention may utilize the analysis performed to allow determining at least one property of the food within the cooker, such as a magnitude related to the expansion of the food, without the use of external measuring instruments.

The measurements made allow to inform the apparatus and/or the user of certain parameters of the food and to adapt the hydrothermal cooking cycle to the food, for example in order to maximize its nutritional and/or organoleptic potential. The measurements may be made automatically before each cook, assuming the user places a food sample into the analysis chamber each time, or may be made only upon request by the user, for example in the case of the first cook after opening a new box or bag of food.

The user may benefit from a cooking regime for each food item that is suitable for obtaining a desired attribute of the food item, such as a particular texture, using measurements made by the cooker.

The invention also allows to make the step of identifying the food type by the user in advance before introducing the food into the apparatus less useful, since the apparatus may be able to determine at least some parameters of the food itself using the measurements made. The user may benefit from a cooking regime for each food item that is suitable for obtaining a desired attribute of the food item, such as a particular texture, using measurements made by the cooker.

The invention also allows to make the step of identifying the food type by the user in advance before introducing the food into the apparatus less useful, since the apparatus may be able to determine at least some parameters of the food itself using the measurements made.

The invention is also of interest when the rice type is known from the user and the cooker, which rice type has been informed by the user or obtained from measurements at a previous cooking time, for example.

In this case, measuring, for example, the expansion force, the expansion rate and/or the expansion speed by the analysis means, may allow to know whether the rice is still fresh, suitable for cooking and has been correctly stored, or vice versa has dried and will have cooking defects.

Thus, the cooker may be configured to compare the measurement results with reference data of previously used or known rice varieties, in particular rice varieties signalled as favorite varieties, and to inform the user of the poor quality of the introduced rice according to the comparison results. Thus, the user may be informed that the rice used is at risk of not obtaining the desired organoleptic or nutritional result.

Herein, the term "cooker" includes all electric cookers (english "rice-cookers"), multifunctional cookers, pressure cookers, steam cookers, and slow cookers.

Preferably, the volume of the analysis chamber is substantially smaller than the volume of the cooking chamber; for example, the ratio of the volume of the analysis chamber to the volume of the cooking chamber is between 1/200 and 1/5, preferably between 1/100 and 1/10, more preferably between 1/30 and 1/10. Thus, a reduced number of foods can be analyzed, which limits losses.

Preferably, the cooking chamber and the analysis chamber are not in communication, that is, the liquid present in the analysis chamber never reaches the cooking chamber. The cooker may comprise a complete separation between the analysis chamber and the cooking chamber to avoid any risk of contamination of the cooking chamber by the contents of the analysis chamber.

Preferably, the cooker is provided with a heating thermostat so as to control the temperature in the cooking chamber.

The cooker may also comprise a heating element for heating the analysis chamber and a regulating circuit for regulating the temperature in the analysis chamber.

In particular, the cooker may be configured to take a measurement of a quantity related to the expansion of the food while the temperature in the analysis chamber is maintained at a predetermined temperature, preferably greater than or equal to 70 ℃, for example equal to 75 ℃ or even higher, possibly up to for example 95 ℃, for rice. Indeed, the kinetics of water absorption of rice are temperature-dependent, and the fact that the measurements are carried out at a temperature greater than or equal to 70 ℃, for example equal to 75 ℃, allows to indicate, in a relatively short time, significant differences in the expansion rates between certain varieties of rice, and therefore to distinguish them.

The information transmitted by the analysis means may be processed by an information system external to the cooker with which the cooker exchanges data. This relates for example to a tablet, a smartphone device, a computer dedicated to cooking, or a remote server with which the rice cooker can exchange data; access to the server is made, for example, via the internet. An advantage of at least partly externally processing the data is the benefit of the computing power of the information system not dedicated to the application. In one variant, the information is processed by an information system inside the cooker, which information system comprises a control circuit, for example with a microprocessor.

The processing of the information may be done by accessing a database which allows to correlate the information delivered by the analysis means, for example information relating to the overrun, overrun and/or overrun speed of the food, the variety of the food or the category having substantially the same properties. The database may be internal to the cooker, stored in a memory of the cooker, or external to the cooker, e.g. residing on a server with which the cooker is communicable, e.g. via an internet connection.

The cooking appliance may be configured to select or provide a hydrothermal cycle for the user, which is adapted to the type of food and, if necessary, to the desired properties of the food at the end of cooking, for example with respect to the texture of the food, in accordance with the above information. The cooker is preferably configured to allow the user, if he wishes, to modify certain parameters of the cycle provided, according to, for example, the desired texture. For example, the cooker is provided with data informing the cooker, for each variety of rice listed by the cooker, of the properties, in particular the texture, that can be reached according to the different parameters of the hydrothermal cycle, such as: soaking duration, cooking temperature, water/meter ratio, pressure management during cooking, or amount of rice introduced. In the case where the cooker has determined the rice variety or the approximate type of food introduced, the cooker can automatically adjust the parameters of the hydrothermal cycle in order to obtain attributes of the food that best respond to preferences entered by the user, such as those relating to the texture of rice, particularly hardness, viscosity, gloss, adhesiveness, elasticity or cohesiveness, and other desired texture parameters.

The selection of a specific hydrothermal cycle adapted to the variety of food introduced into the cooker allows to optimize the cooking quality and to maximize its nutritional and organoleptic potential, and for example to obtain a texture desired by the user.

The hydrothermal cycle proposed or selected by the cooker according to the nature of the food is for example selected from a plurality of predetermined cycles whose parameters are fixed; for example, the cooker is provided with a plurality of cooking programs at different respective temperatures, and one of the programs is selected according to the properties of the food determined by the analysis. As a variant, the pre-programmed hydrothermal cycle within the cooker comprises one or more parameters, which are variables and whose values are determined at least from the information obtained from the measurements by applying one or more calculation rules. This may allow for a more fine-tuned adjustment of the hydrothermal cycle of the food. For example, the cooker is provided with a cooking program at a temperature T, which is the expansion rate T_gI.e. T ═ f (T)_g) Where f is, for example, the variable T_gIs used as a continuous function. The temperature T is adjusted according to the expansion rate measured for the food. The cooking program may advantageously intervene with a plurality of variables for each variety, the plurality of variables being the soaking temperature, the initial water/meter ratio and the soaking duration. Knowing the soaking behavior of the imported rice variety may allow the cooker to be informed of the predictive model to be used for predicting the sensory attributes of the rice at the end of cooking. Knowing the model, the cooker may adapt different parameters of the hydrothermal cycle according to the user's desired attributes, for example in terms of texture, to optimize the hydrothermal cycleSuitably to achieve these desired properties.

The cooking appliance may be configured to allow the user to select at least one desired texture parameter for the food, in particular hardness and/or viscosity at the end of cooking, and the cooking appliance is further configured to control the system for heating the chamber containing the food at least on the basis of said information determined by means of the measuring device, on the one hand, and on the other hand one or more texture parameters input by the user, so as to approximate the user's desired texture at the end of cooking.

The analysis devices may be made in various forms, for example according to the desired accuracy and the cost allowed for making them, taking into account the final target price. The measuring means may be based on optical, acoustic, magnetic, electrical and/or electromechanical measurements, among other possibilities.

"overrun" means a quantity that indicates the relative expansion of the food during steeping, i.e., the ratio of the volume occupied by the food after expansion to the volume of the food before expansion.

"speed of expansion" is meant to indicate the magnitude of the change in volume of the food over time.

"expansive force" refers to the expansive force exerted by a food as it expands.

The analysis device preferably only works when the cooker is closed, that is to say the lid has been folded and locked in its cooking position.

The food may be directly subjected to a measurement of the expansion rate and/or the expansion speed of the food by, for example, detecting a change in the surface level of the food during the soaking process.

In a variant, the measurement is performed indirectly, for example by determining the amount of water absorbed by the food during the soaking process.

The analysis device can be arranged at various points of the cooking appliance and, for example, be at least partially, even completely, offset into the lid of the cooking appliance. In this case, the analysis means may comprise a sensor facing the surface of the food present in the chamber. The sensor is for example integrated with the lid of the cooker. The sensor, when it is optical, is advantageously protected by a window, for example of glass or any other suitable material, for example silicon.

In one variant, the analysis device comprises an element which is at least partially immersed in the food during the infusion process.

The optical analysis means may be adapted to detect a change in level of the food surface, or preferably a change in level of a target element arranged at the food surface, which target element is accompanied by a movement of the food surface when expanding.

The optical analysis means may also be adapted to detect a change in the level of the steepwater, in particular when the magnitude representing the expansion corresponds to the amount of absorbed water being measured. Knowing the level of soaking water in the analysis chamber can be useful for introducing water in a metered manner, allowing the amount absorbed by the food to be compensated.

The above-described target element may act as a light reflector and facilitate the action of the optical analysis device. For example, the target element has a better reflectivity than the food itself and thus facilitates the reflection of the light beam, in particular the collimated light beam.

The target element is preferably centered in the analysis chamber. For this purpose, the target element can in particular occupy the entire interior section of the analysis chamber.

The analysis chamber may be at least partially defined by a removable tank housed in a receptacle, for example alongside a pot defining a cooking chamber.

The analysis means may be provided at various locations of the cooker and, for example, offset into the lid of the cooker. In this case, the analysis device may comprise a sensor facing the surface of the food present in the analysis chamber. The sensor is for example integrated with the lid of the cooker. The sensor, when it is optical, is advantageously protected by a window, for example made of glass or silicon.

In a variant in which a food sample is placed into the analysis chamber together with water, the analysis device may comprise an element which is at least partially immersed in the food during the immersion process.

The analyzing means, when they operate by means of optical measurements, may be adapted to detect level changes of the food surface, or better to detect level changes of a target element provided on the food surface, which target element is accompanied by a movement of the food surface when expanding. The optical analysis means may also be adapted to detect a change in the level of the soaking water, in particular when the magnitude representing the expansion corresponds to the amount of absorbed water being measured. Knowing the level of soaking water in the analysis chamber can be useful for introducing water in a metered manner, allowing the amount absorbed by the food to be compensated.

The above-described target element may act as a light reflector and facilitate the action of the optical analysis device. For example, the target element has a better reflectivity than the food itself and thus facilitates the reflection of the collimated beam.

When the detection is non-optical, e.g. acoustic, magnetic or capacitive, the analysis device may be sensitive to the position occupied by the target element, e.g. due to the material from which the element is made.

In one embodiment, the analysis means comprise an optical sensor, for example an infrared sensor, in particular in the near infrared, in order to be less sensitive, for example, to the level of the immersion water and/or to the glass of the protective window of the sensor.

The optical analysis device works, for example, by triangulation and comprises a light source, preferably an infrared light source, which projects a collimated light beam onto a surface, and a sensor sensitive to the orientation of the reflected light beam.

In one embodiment variant, the evaluation device comprises a magnetic sensor, for example a hall effect sensor or an inductive sensor, or a capacitive sensor.

In this case in particular, the analysis device may comprise a probe which is directed towards the food and which, for example, rests on the surface of the food.

The probe being movable relative to a detector, the detector being provided with detection circuitry for detecting the position of the probe relative to the detector; for example, the probe comprises a rod which is substantially engaged in the detector, and position detection of the rod is performed within the detector, for example in a capacitive or inductive manner.

Preferably, the probe is made with a head at its end, which allows the probe to rest on the food without excessively sinking into the food. The head may be formed by a flange oriented perpendicular to the stem.

Preferably, the probe is removable, that is, it can be detached from the detector to facilitate cleaning thereof.

The analysis device may further comprise a detector which is immersed in the analysis chamber together with the food. The detector rests in the bottom of the analysis chamber, for example by one end, and is configured to detect the level of the food in the chamber, for example with an optical or electrical sensor or with a movable element that tracks the level variations of the surface of the food, for example of annular shape, and that engages on the detector. The detector may comprise at least two electrodes, preferably a plurality of electrodes distributed along the detector, for conducting conductivity measurements in order to detect the area of the surface of the detector that is immersed in water and/or food.

The detector of the analysis device, especially when it is arranged in the chamber together with the food, may be configured to transmit its information to a receiver integrated in the cooker or external to the cooker through a wireless connection.

The detector may be removably fixed in or on the analysis chamber, for example on the bottom of the analysis chamber, if necessary. This may allow the detector to be held in a predetermined orientation, e.g. vertically, in the chamber and improve the measurement accuracy. For example, the detector comprises a magnet which helps to secure the detector in the analysis chamber at least during the soak phase.

In one variant, the detector extends, preferably vertically, non-removably, from the bottom of the analysis chamber.

The analysis device may further comprise a texture measuring instrument for measuring the expansion force.

The cooking appliance may be provided with a human-machine interface comprising a display allowing to display at least one information related to the measurements made in the analysis means, for example at least one information related to a magnitude representative of the expansion force, expansion rate and/or expansion speed.

The interface may display parameters of the hydrothermal cycle that are provided to the user according to the identified variety and preferences entered by the user as necessary, such as preferences regarding desired texture.

The interface may be configured to allow a user to activate or deactivate the analysis means and/or to input preferences regarding a desired result at the end of cooking, such as texture.

The interface may also be used to register the item as a preference, to store corresponding data and to reuse these data, for example, when a new cook of the item is made, for example, to find the same texture.

The interface may also be configured to allow control of the operation of the cooker and adjustment of certain parameters, such as the hydrothermal cycle.

The invention also relates to a method for measuring a magnitude representative of the expansion force, the expansion rate and/or the expansion speed of food present in an analysis chamber of a cooker distinct from the cooking chamber, wherein, during an infusion step of the food in the analysis chamber, a variation of the expansion force and/or the level of the food in the chamber and/or a variation of the level of the infusion water are detected, and information representative of said rate or said speed is determined at least on the basis of the variation thus detected.

In one embodiment, the level change of the food during the steeping phase in the analysis chamber is used to determine the breed of the food or a breed category similar in terms of steeping expansion.

In a variant, the level measurement of the infusion water is used to determine the type of food or the type similar in terms of the infusion expansion by additionally measuring, during the infusion, the quantity of water introduced into the analysis chamber containing the food, this introduction being carried out in a controlled and metered manner as a function of the detection of the variation in level of the infusion water.

As described above, the information may be at least partially processed by an information system external to the cooker with which the cooker exchanges data.

When food is present in the analysis chamber of the cooker, the measurement can be repeated, in particular in order to have the expansion kinetics. Knowledge of the swelling kinetics can provide additional data to more finely differentiate between species.

The food may be rice and, especially in this case, the soaking is preferably carried out at a temperature greater than or equal to 70 ℃, for example equal to 75 ℃.

Once the measurements are taken, a corresponding message can be delivered to the user.

The cooker may be implemented such that a user may input at least one desired texture parameter, for example a parameter related to a desired firmness or viscosity, using the above-mentioned user interface, and automatically determine the adjustment to be made so as to know the rice variety and the initial water/meter ratio to obtain the desired result, for which a predictive model of the sensory attributes, for example, obtainable for each variety depending on the soaking temperature, the soaking duration and the initial water/meter ratio, is used.

The measurements taken may be used only to distinguish between multiple varieties to best fit cooking, as described above. The measurements made may also be followed by the generation of additional data informing the user of the properties of the food, such as at least one physicochemical property of the food, for example the amylose content, the protein content, the gelatinization temperature and/or the geometrical characteristics of the food particles, such as the shape or size, which data are determined on the basis of said information and even if necessary by additional measurements, such as those generated by the presence of another measuring device inside the cooker. This additional data is communicated to the user if desired, for example by being displayed on the human machine interface of the cooker or on a terminal communicating with the cooker via a wireless connection.

According to a further aspect of the invention, the invention also relates to a method for cooking food by means of the cooker according to the invention as defined above, wherein a cooking program of the food is determined and/or provided to the user and/or made available for the user to select on the basis of at least one piece of information from the analysis means, for example information representing the expansion force, the expansion speed and/or the expansion rate of the food, in particular by comparing this information with reference data. This comparison allows, if necessary, also determining at least one physicochemical property of the food, in particular the amylose content, the protein content and/or the gelatinization temperature.

In such a cooking method, the user may be requested to enter at least one value of a desired texture parameter at the end of cooking, and the cooking program may be determined at least on the basis of the desired value on the one hand and on the basis of said information on the other hand.

The user may be requested to input at least one preference in terms of nutritional capacity and/or duration of the cooking program, and the cooking program may be determined at least in accordance with the desired value on the one hand and the information on the other hand.

The invention also relates to a method for identifying food present in a cooker, in particular a cooker as defined above, wherein, during a first identification phase of the food in the analysis chamber, the expansion force, expansion rate and/or expansion speed at soaking at a temperature T between 70 ℃ and 77 ℃, for example between 70 and 75, are observed and the expansion force, expansion rate and/or expansion kinetics are compared with reference data to produce, at least on the basis of the comparison, an indication related to the identity of the food, in particular the attribution of rice varieties or food categories having similar properties in terms of expansion during soaking.

The method may comprise a second identification phase after the soaking temperature modification, in particular between 85 ℃ and 95 ℃.

Indeed, some varieties of rice do not have significant expansion before the predetermined soaking temperature is reached; increasing the water temperature and detecting the effect of temperature on expansion only from a certain temperature may allow for the differentiation of certain species.

The method may further comprise the steps of: the measurement result is compared with reference data regarding food previously used and registered as favorite food in the cooker, and the user is informed of the quality of the introduced food according to the comparison result.

Drawings

The invention will be better understood from a reading of the following detailed description, non-limiting embodiments thereof, and from a review of the attached drawings, in which:

fig. 1 shows an example of a cooker according to the present invention, in which a lid is opened;

FIG. 2 is a schematic axial cross-sectional view of the cooker of FIG. 1;

FIG. 3 schematically shows an analysis device comprising a texture measuring instrument;

fig. 4A to 4D are views similar to fig. 3 of a modification of the analysis device;

fig. 5 is a block diagram of an example of a control circuit of a cooker according to the present invention;

FIG. 6 shows an example of data processing provided by the measurement device;

fig. 7 shows the variation of rice layer height over time during soaking at 75 ℃ for two types of rice.

Detailed Description

In fig. 1 and 2, a cooking appliance 1 according to the invention is shown, the cooking appliance 1 comprising a housing 4, the housing 4 comprising a base 7 and a lid 6 hinged on the base 7.

The housing 4 houses, inside a base 7, a pot 5 defining a cooking chamber 3, into which cooking chamber 3 food a to be cooked (in this case rice) is introduced together with water W. The pan bladder 5 is preferably removable to facilitate its cleaning. The inner pot 5 may be coated with an anti-stick coating on the inside.

In a manner known per se, the cooking appliance 1 comprises an electrical system 8 for heating the pot vessel 5, which electrical system 8 is controlled by an electronic control circuit, which is, for example, at least partially integrated in the lid 6.

The electrical system 8 comprises one or more electrical heating resistors.

The cooking appliance 1 is arranged to be connected to an electric outlet by means of a cable, not shown.

The cooker 1 comprises an analysis chamber 30 distinct from the cooking chamber 3, into which analysis chamber 30 a sample of the food a is introduced to measure at least one of its properties, in particular the identity.

The analysis chamber 30 can be arranged in particular in the base 7 of the housing 4 next to the pot bladder 5 and, for example, in the vicinity of a hinge by means of which the lid 6 is hinged on the base 7.

The analysis chamber 30 is defined, for example, by a can 31, which can be closed by a plug 32 when the lid 6 is folded on the base 7, this plug 32 being carried by the lid 6.

The volume of the tank 31 is smaller than that of the boiler liner 5. Preferably, the tank 31 is removably housed in the housing of the base 7, just like the boiler bladder 5, to facilitate its cleaning and its emptying.

According to the invention, the analyzing means are arranged to measure at least one property of the food arranged in the analyzing chamber 30.

For example, as shown in fig. 3, a texture measuring instrument 300 is used, which texture measuring instrument 300 allows to know the expansion force of the rice when soaked. Different varieties of rice have different soaking forces over time and by observing the soaking force and by comparing it with reference data, the varieties can thus be distinguished.

The analysis means can also be used to measure a quantity representative of the expansion rate and/or the expansion speed of the food placed in the tank 31. In this case, the sample is introduced together with water to achieve soaking, and the tank 31 may be heated to a temperature that accelerates the expansion of the food a.

When soaking is preferably performed at a predetermined temperature, for example at about 70 ℃, the food a tends to absorb moisture and swell, which is more or less depending on the type of food and also depending on the temperature. Swelling can be accompanied by chemical reactions within the food, such as hydration or gelatinization.

As shown in FIG. 4A, the canister 31 is at time t₀The food a is filled to an initial height h0.riz and the initial water W height is h.eau, which is greater than the initial height h0.riz.

Eau is preferably selected such that the height of the water remains greater than or equal to the height of the food at the end of the steeping step.

After expansion, at time t₁The height of food a becomes h1. rz.

The analysis means are in the example of fig. 4A configured to communicate information representative of the expansion rate and/or the expansion speed of the food a in the chamber 30 during the soaking step.

In the example of fig. 4A, these analysis means comprise an optical sensor 2, which optical sensor 2 is carried by the lid 6 and remotely detects the level variations of the food a in the tank 31.

The optical sensor 2 is oriented facing the bottom of the chamber 30, the optical sensor 2 being protected from liquid splashing by a transparent window, for example made of glass.

The emitted light beam may be a collimated light beam. The wavelength of this light beam is chosen to be compatible with the presence of water above the food a and with the possible penetration of the protective window. Preferably, the wavelength is in the infrared, preferably in the near infrared.

The optical sensor 2 may be an optical sensor that functions by triangulation, comprising: a beam emitter at an angle relative to the normal to the target surface, and a detector for determining the angle of the beam reflected by the specular reflection. The distance from the sensor to the target surface is given by knowing the angle.

The light beam emitted by the optical sensor 2 may be an infrared light beam and the emitter may be an infrared LED, preferably a laser diode.

The optical sensor 2 may also be gradually confocal by color coding. In this case, the optical system produces a controlled chromatic aberration within the sensor 2 that decomposes the white light into successive monochromatic wavelengths in the direction of the optical axis length. These different wavelengths are focused at different distances. The sensor includes a detector that identifies wavelengths that are precisely focused on the target surface and that correspond to very precise distances.

The analysis device may be free of movable elements. As a variant, the analysis means comprise a movable element, for example in order to move optics to focus the light beam on the surface of the food, the detection of the change in level of the food being carried out according to the displacement required for refocusing. In the example of fig. 4A, the optical sensor 2 allows to detect the surface S of the food during the infusion process_AThe level of (c) varies.

For example, after closing the lid 6 and starting the food analysis program by the user, at a time t₀To proceed with surface S_AThe program includes a soaking phase. After a predetermined duration, at a time t₁At least one further measurement is performed.

At time t₁Expansion ratio of (T)_g(t₁) Can be calculated by calculating the quantity (h)_1.riz－h_0.riz)/h_0.rizTo be determined.

It may be advantageous to carry out a series of measurements of the level of the surface of the food a over time during the steeping step, in order to know the change in the speed of expansion of the food a over time and the history of the food absorbing water, since each variety of food a will have different kinetics of expansion, as will be described in detail later on in the example of rice. Knowing the expansion kinetics of the item introduced into the cooking chamber may allow for easier identification of the item by comparing the observed kinetics with reference kinetics measured previously for known items.

To facilitate measuring the expansion of the food a, the cooker 1 may comprise a target element placed on the surface of the food a in the analysis chamber 30 so as to track the level of the surface of the element when the food a expands.

In fig. 4B, an analysis chamber 30 is shown, which analysis chamber 30 comprises such an element 10 as an optical sensor 2.

The element 10 has a density which prevents the element 10 from floating in the water contained in the chamber 30 and which causes the element 10 to rest against the surface S of the food_AAs shown in fig. 4B.

The upper surface of the element 10 serves as a reflecting surface S of the optical sensor 2 and has, for example, a high reflectivity_CIn order to facilitate specular reflection, which is carried out in the case of measurements by triangulation, for example.

Preferably, the element 10 is made of metal, for example stainless steel. The magnitude representing the expansion rate of the food a at the instant t is determined by measuring the displacement of the element 10 at that instant during the infusion. The same is true for the achievement of the expansion rate.

Target surface S of element 10_CIt may be immersed in water, including at the end of immersion. As a variant, the element 10 is made with a height sufficient to allow it to remain uncovered during the soaking phase, which makes it possible to limit the disturbances related to refraction at the interface between water and air.

In the example of fig. 4A and 4B, by measuring the surface S of the food a_AOr a target surface S of an element placed on and moving with the food a_CDirectly follow the expansion of food a.

By measuring other than the surface S_AOr S_CA magnitude indicative of the expansion of the food is indirectly determined. In particular, the cooker 1 may be configured to measure the amount of water absorbed by the food during the soaking phase, causing the food to swell. The expansion rate is therefore related to the amount of water absorbed, and so is the expansion rate.

At a time t0, at the beginning of the soaking step, an initial volume V0.eau of water is added to the analysis chamber 30, so that the initial height of the water is equal to the initial height h0.riz of the food A.

Then, water is added again to compensate for the amount absorbed as the soaking step, and the water level is maintained equal to the level of the food a.

At the end of the soaking step, the introduced water is no longer absorbed by the food and the amount of water added represents the expansion of the food.

In this example, the cooker 1 is realized so as to be able to add water to the tank 31 from a water reservoir, not shown.

The reservoir is arranged, for example, in the lid 6 and the water flows into the boiler vessel 5 in a metered manner, for example, by flowing through a flow meter, the flow of which is automatically controlled, for example, by an electrically operated valve.

As a variant, the water reservoir is housed in the base 7 of the casing 4, and the cooker 1 comprises a metering pump, for example a peristaltic pump, for bringing a metered quantity of water into the bladder 5.

The metered introduction of water can be achieved by using a target element 10 placed on the food a. For example, the moment at which the element 10 emerges from the water can be detected using optical measurements. For example, the measuring device projects a focused light beam on the element 10, which is reflected on the detector in the absence of water. The presence of water covering the element 10 changes the reflection of the light beam due to refraction associated with the water, and the detector is able to detect this change in reflected light associated with the presence or absence of water covering the element 10.

The analysis means may be configured to detect when the water level in the tank 31 exceeds the level of the element 10, and the cooker 1 may comprise a control circuit which triggers and stops the filling in order to keep the water level flush with the target surface of the element 10 over time.

Knowing the amount of water added over time provides information about the rate of expansion.

An embodiment variant of the cooker 1 will now be described with reference to fig. 4C, in which the detection means comprise a sensor comprising a probe 13, the probe 13 being mechanically connected to a detector 12 carried by the lid 6, so that the movement of the probe 13 is detected by the detector 12.

The probe 13 comprises, for example, a flange-shaped head 15, the flange-shaped head 15 being wide enough to rest on the surface of the food a without sinking into the food a, and a rod 16, the rod 16 engaging in the detector 12.

When the probe 13 moves to accompany the expansion of the food a, the rod 16 sinks substantially into the detector 12, and the detector 12 may be configured to transmit a signal indicative of the movement of the rod 16 when the rod 16 is raised, which movement is related to the expansion of the food a.

The detection of the rise of the rod 16 in the detector 12 is performed, for example, inductively, capacitively or optically.

For example, the rod 16 carries a magnet, and the detector 12 comprises a hall effect sensor that is sensitive to the magnetic field generated by the magnet.

As a variant, the detector 12 comprises a coil, for example coaxial with the rod 16, the rod 16 presenting a magnetic core introduced substantially into the coil along its axis; this produces a change in the inductance of the coil which can be used to transmit a signal indicative of the rod 16 sinking into the detector 12.

As another variant, the detector 12 comprises at least one electrode generating an electric field which the rod interferes with by capacitive effect; the change in capacitance is detected and converted to a signal indicative of the rod sinking into the detector 12.

The probe 13 may also move a potentiometer, such as a linear potentiometer or a rotary potentiometer, within the detector 12.

The probe can rest on the food a by its weight; as a variant, a return spring helps to press the probe against the food a. This may help to compact the food a under the probe and improve the accuracy of the measurement. The probe 13 can be non-detachably connected to the detector 12, that is, the user cannot remove the probe 13 without using tools; preferably, the probe 13 is removably connected to the detector 12, that is to say, when the lid 6 is open, the user can remove the probe 13, for example for its cleaning.

Preferably, the probe 13 is sufficiently retained on the detector 12 that a user can place it in position and close the lid 6, and then not disengage the probe 13 from the detector 12 once the lid 6 is closed.

If necessary, the rod 16 can be raised upwards from above the cover 6 by means of a corresponding opening arranged in the cover 6.

In a variant not shown, the analysis device comprises a probe that is deployed in the analysis chamber only when the lid is closed. For example, the cooker 1 is configured to detect the closing of the lid 6 and then activate the mechanism that releases the probe from the retracted configuration to the deployed configuration. When the user wishes to open the lid, the probe is returned to the retracted position before the latch is unlatched, thereby permitting the lid to be opened.

As shown in fig. 4D, the analysis device may also be completely removed and disposed in the chamber 30 when food a is present in the chamber 30.

The analysis means are for example in the form of an elongated shaped element forming the detector 22, which element is immersed in the food and is preferably vertically oriented.

In this case, the measurement results may be transmitted via a wireless connection, for example BLE ("Bluetooth Low Energy") to the control circuit of the cooker or to a terminal located in the vicinity outside the cooker 1, which communicates with the cooker 1.

The analysis means may comprise an optical sensor, a capacitive sensor, an inductive sensor or other sensor which is sensitive to the height of the food and/or the water in which the food is immersed.

Preferably, the element 22 rests on the bottom of the tank 31. May be adapted to detect such abutment.

The element 22 can be used to measure the expansion of the food directly or, as a variant, to carry out an indirect measurement of the expansion by measuring the quantity of water absorbed, as described above.

Fig. 5 schematically shows an example of the control circuit 100 of the cooker 1. The control circuit 100 communicates with the analysis device, for example, via a bidirectional connection 101.

The control circuit 100 is based on a microprocessor or microcomputer, for example.

The power interface 102 is controlled by the control circuit 100 according to the heating power provided by one or more resistors 103 of the aforementioned electrical system 8, which electrical system 8 is placed under the boiler bladder 5.

The control circuit 100 is able to receive a signal 105 from the temperature sensor in order to regulate the temperature of the bladder 5 precisely around a set value which can vary over time, in particular during the soaking phase and the cooking phase.

The cooker 1 comprises a human-machine interface 110, which human-machine interface 110 is connected to the control circuit 100 and comprises, for example, a tactile display and/or one or more indicator lights and/or buttons.

Preferably, the cooker 1 is connected, that is to say it can communicate with a remote server 200 over the Internet using an adaptation interface 111 and/or with a terminal 210, such as a smart phone or tablet, for example over a Bluetooth or Wifi connection.

The processing of the data from the analysis device is shown in fig. 6. In this figure, data derived from one or more measurements made on food a is labeled 220. This involves, for example, measuring a quantity indicative of the expansion of the food a during the soaking process, and/or measuring the absorption spectrum by the aforementioned spectrometer 300.

These data 220 are compared to reference data 230 from a database 240.

For example, the database 240 lists a set of values for rice bed height over time at a predetermined soaking temperature for various varieties of rice, as shown in FIG. 7.

The graph shows the variation in rice layer height at 75 ℃ for varieties of ordinary japanese rice and ordinary korean rice.

Korean rice does not have the same kinetics as japanese rice, but they have a close gelatinization peak temperature, which allows them to be distinguished upon soaking.

If the rice expansion is small or non-existent, it can be concluded that its gelatinization peak temperature is greater than 75 ℃. In this case, a second analysis of the behaviour at higher temperatures, for example 95 ℃, may allow a finer characterization of the species.

The initial amylose content of the particles has a negative effect on the water absorption of the cereal. The study of the expansion of the rice over time for different temperatures, in particular at 75 ℃ and 95 ℃, can provide information about the amylose content of the varieties present in the cooker 1.

It is understood that by comparing the history of the expansion of the food a contained in the cooker 1 with these reference curves, it is possible to determine to which item the food a is closest, and thus to automatically identify the item of the food.

The processing of the data 220 can be performed entirely inside the cooking appliance 1, the database 240 being integrated in the cooking appliance 1.

As a variant, the analysis of the data 220 is at least partially carried out outside the cooking appliance 1, for example in the terminal 210, after downloading the corresponding application, or in the remote server 200.

This may allow for benefits from greater computing power if necessary.

Once the type or behaviourally similar food category of food a, and if necessary other properties of food a, are identified, the user may be provided with one or more cooking programs, for example producing different textures, different nutrient intakes or optimising the duration of the hydrothermal cycle, these programs being adapted to the type present in the cooker 1.

Accordingly, the cooker 1 may comprise in the memory parameters that allow to generate a plurality of hydrothermal cycles depending on a plurality of varieties and/or desired properties of the food, in particular desired taste and/or nutritional properties. The interface 110 may display various information that allows the user to select one or more desired attributes at the end of cooking. The control circuit 100 then controls the hydrothermal cycle that is most suitable for obtaining the desired attributes, for example, using a plurality of models that predict changes in at least one attribute of the food based on the type of food and one or more parameters of the hydrothermal cycle, such as soaking duration, initial water/meter ratio, cooking duration, and temperature changes during soaking and/or cooking.

The cooker may include or utilize a hydrothermal circulation model that varies with the nature of the rice, the shape of the rice, desired taste attributes, and/or nutritional values.

The cooker is able to optimize certain parameters, such as blood glucose content or duration of the hydrothermal cycle, depending on the results desired by the user.

Of course, the invention is not limited to the examples described above.

For example, the present invention may be applied to foods other than rice.

Claims

1. A cooker (1) comprising:

a cooking chamber (3) for cooking particulate food (A);

an analysis chamber (30) distinct from and not in communication with the cooking chamber for receiving a sample of the food, the analysis chamber having a volume less than a volume of the cooking chamber;

an analysis device for analyzing at least one attribute of the food received in the analysis chamber for distinguishing food items.

2. The cooker according to claim 1, the particulate food (a) being rice, the analysis means being configured to measure at least one characteristic of the food, the at least one characteristic being related to: swelling power upon soaking, swelling rate upon soaking, swelling speed upon soaking, water content of the food, hardness of the granules, amylose content, protein content, gelatinization temperature and/or geometrical characteristics of the rice grains.

3. The cooker of claim 2, the geometric features of the rice grains being shape and size.

4. The cooker of any one of claims 1 to 3, a ratio of a volume of the analysis chamber to a volume of the cooking chamber being between 1/200 and 1/5.

5. The cooker of any one of claims 1 to 3, a ratio of a volume of the analysis chamber to a volume of the cooking chamber being between 1/100 and 1/10.

6. The cooker of any one of claims 1 to 3, a ratio of a volume of the analysis chamber to a volume of the cooking chamber being between 1/30 and 1/10.

7. The cooker according to any of claims 1 to 3, configured to take a measurement of a magnitude related to the expansion of the food while the temperature in the analysis chamber is maintained at a predetermined temperature.

8. The cooker according to claim 7, the particulate food (A) being rice, the predetermined temperature being greater than or equal to 70 ℃.

9. The cooker according to claim 7, the particulate food (A) being rice, the predetermined temperature being greater than or equal to 75 ℃.

10. The cooker according to claim 7, the particulate food (A) being rice, the predetermined temperature reaching 95 ℃.

11. The cooker according to any of claims 1 to 3, the analyzing means being based on optical, acoustic, magnetic, electrical and/or electromechanical measurements.

12. The cooker according to any of claims 1 to 3, configured to select or provide to a user a hydrothermal cycle suitable for the variety of the food item in dependence on at least one information communicated by the analysis means.

13. The cooker according to any one of claims 1 to 3, the analysis means being configured to make a measurement of the expansion rate or the expansion speed of the food directly on the food contained in the analysis chamber with water by detecting a change in the level of the surface of the food during soaking.

14. The cooker according to any of claims 1 to 3, wherein at least one parameter of the cooking program of the food is automatically determined from at least one information transmitted by the analyzing means.

15. The cooker according to any one of claims 1 to 3, provided with a human-machine interface (110), the human-machine interface (110) comprising a display allowing to display at least one information related to an analysis performed by the analysis means.

16. The cooker according to claim 15, the particulate food (a) being rice, the display allowing to display rice varieties.

17. The cooker of claim 15, the display allowing display of parameters of the hydrothermal cycle provided to a user.

18. The cooker of claim 17, providing the hydrothermal cycle to a user according to the identified variety.

19. The cooker of claim 17, providing the hydrothermal cycle to a user according to a preference input by the user.

20. The cooker of claim 19, the preference relating to a desired texture.

21. The cooker according to any of claims 1 to 3, configured to allow a user to select at least one desired texture parameter for the food item, and further configured to control a heating system for heating the cooking chamber (3) containing the food item, at least as a function of the information determined by means of the analyzing means, on the one hand, and as a function of one or more texture parameters input by the user, on the other hand, so as to approximate the user's desired texture at the end of cooking.

22. The cooker of claim 21, the desired texture parameter being hardness and/or viscosity at the end of cooking.

23. A method for analyzing at least one property of a food for differentiating food items, characterized in that the property is analyzed when a sample of the food is present in an analysis chamber (30) of a cooker provided with a cooking chamber different from and not communicating with the analysis chamber, the volume of the analysis chamber being smaller than the volume of the cooking chamber.

24. The method of claim 23, wherein the cooker is a rice cooker.

25. The method of claim 23, a ratio of a volume of the analysis chamber to a volume of the cooking chamber is between 1/200 and 1/5.

26. The method of claim 23, a ratio of a volume of the analysis chamber to a volume of the cooking chamber is between 1/100 and 1/10.

27. The method of claim 23, a ratio of a volume of the analysis chamber to a volume of the cooking chamber is between 1/30 and 1/10.

28. The method according to any one of claims 25 to 27, wherein the physicochemical property of the food is determined at least based on information transferred by an analyzing device.

29. The method of claim 28, the physicochemical attribute being amylose content, protein content, gelatinization temperature and/or geometric characteristics of rice grains.

30. The method of claim 29, wherein the geometric features are shape and size.

31. A method of cooking food by means of a cooker according to any one of claims 1 to 22, wherein a cooking program of the food is determined and/or provided to a user and/or made available to the user for selection, on the basis of at least one piece of information transmitted by the analysis means.

32. The method according to claim 31, wherein the cooking program of the food is determined and/or provided to the user and/or available for the user to select by comparing at least one information transmitted by the analysis means with reference data, thereby allowing to determine at least one physicochemical property of the food.

33. The method of claim 32, the physicochemical property being amylose content, protein content and/or gelatinization temperature.

34. Method for identifying a food present in a cooking chamber of a cooker as defined in any one of claims 1 to 22, wherein during a first identification phase the expansion force, expansion rate and/or expansion speed of said food during soaking at a temperature T between 70 ℃ and 75 ℃ is observed and compared with reference data to generate an indication related to the identity of said food at least based on the comparison.

35. The method of claim 34, wherein the indication of food is a rice variety.